Devra Ferst

The oil that miraculously burned night after night in the Hanukkah story was olive oil. The same liquid gold keeps this Hanukkah recipe moist. See recipe. These jumbo latkes sport the perfect balance of crispy edges and fluffy interior—plus, they can be cooked in advance, so you don’t have to stand over a pan of bubbling oil all night.

With quick access from Jacksonville, family-friendly resorts, and unspoiled nature, here's why this high-reward destination should be your next vacation.

Each ingredient-focused cocktail on the menu has a spirit-free counterpart at this Clinton Hill newcomer from the team behind Place des Fêtes.

Can you tell a filbert from a hicka nut? A goober from a cream nut? This guide will answer all the questions from the peanut gallery.

The sprawling two-story space has entered the Rockefeller Center dining scene in Midtown.

And just how long those patties should stay in the pan for your dream burger.

Simon Kim’s splashy new project at 550 Madison is home to three new concepts, including an upcoming restaurant from Michelin-starred sushi chef, Masahiro Yoshitake.

Korean cuisine is known for its celebration of fermented foods, umami-packed seaweeds and dried fish, fragrant broths, and its abundance of vegetables, often served as side dishes or banchan.

Don’t toss that stale loaf. A little water and a hot oven can revive past-its-prime bread in minutes.

Drawing from menu items at the Frög and the Commissary, the cookbook introduced Philly home cooks to unfamiliar ingredients. Forty-one years later, the book still has devoted fans.